March 31, 2011

Wait. What is a torte? Apparently, it’s defined by Mr. Webster as ‘a cake made with many eggs and often grated nuts or dry bread crumbs and usually covered with a rich frosting.’ Sometimes they’re layered, sometimes they’re not. Sometimes they contain flour, sometimes they don’t. So, what’s the conclusion here? Torte is just a German word for cake.

Since we’re talking about other languages, let’s talk about Italian and French as well. More specifically, let’s talk about Ferrero Rocher. Have you ever eaten one of those? ‘Rocher’ may mean rock, but the only similarity between the two is appearance. The little treats consist of a whole roasted hazelnut encased in a thin wafer shell filled with hazelnut cream and covered in milk chocolate and chopped hazelnuts and walnuts. In other words, they’re sensational.

This bonbon-inspired torte begins with a layer of chocolate cake that gets split in half (which may or may not be called torting; I’m beginning to think I just made that definition up). Between the hazelnut-flavored sugar-syrup-soaked layers and along the top and sides goes a milk chocolate buttercream frosting speckled with a crisp and crunchy hazelnut praline.

It’s a mighty tasty combination for when you’re feeling like more than a fancy, delicate little bonbon. Speaking of fancy (as in, the polar opposite of...), some of you chastised me for not posting a picture of myself after getting you to guess what I looked like. I loved reading your theories—some popular choices were blonde bouffant hair (heck to the no) and cinnamon-colored freckles (yes!). Many of you seem to picture me with a permanent smile on my face, which makes me smile even more.

Enjoying the miracle known as a chocolate fountain.

Ferrero Rocher-y Torte

One recipe of your favorite chocolate cake, halved (or you could just make two 9-inch rounds and freeze one)Nutty simple syrup:
1/2 cup sugar
1/2 cup water
1/2 teaspoon nut extract or flavoring

Prepare the chocolate cake using 9-inch round pans according to your recipe's instructions. Once it has cooled, take it out of the pan and pop it into the freezer for a spell. Then, slice it in half horizontally (which may or may not be known as torting).

To make the simple syrup:
In a medium saucepan, combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Simmer for five minutes, remove from heat, and add extract. Stir, then allow to cool.

To make the praline: Liberally coat a baking pan with vegetable oil, place the hazelnuts on it in a single layer, and set IT aside. Combine the sugar and water in a saucepan over high heat and cook until the mixture turns amber. Immediately pour the syrup over the hazelnuts, let it cool completely, and break it into small pieces. Transfer the pieces to a sealable plastic bag and crush them using a heavy skillet or rolling pin. Transfer the crushed pieces to a food processor and process until the mixture is finely ground.

To make the frosting:In a saucepan, bring the cream to a simmer and then pour it over the chocolate chips. Let the mixture sit for 3-4 minutes before whisking until smooth. Place the pan in a bowl of ice water; stir constantly until cooled. Gradually beat in the powdered sugar and whip until smooth, thick, and fluffy.

To assemble:Brush half of the simple syrup evenly over one half of the cake. Then spread about a third of the frosting onto the top of that half and sprinkle it with half of the praline. Place the other half of the cake layer on top, brush it with the rest of the syrup, and spread the remaining frosting along the top and sides. Press the remaining praline into the frosting on the sides and sprinkle some on top if you're feeling fanciful. Chill for a bit before serving.

It's so nice to meet you Grace! I guess I was pretty far off with the blonde hair. I did picture the permanent smile though. As far as the torte is concerned I just adore Ferrero Rocher so there is no question I would LOVE this cake!

Wow Grace, you are gorgeous! I was definitely wrong about blonde, but so right about that open grin. It's nice to "meet" you finally! And about this cake. HOLY S#@T does this look good. I think I need to make it (perhaps a cupcake adaptation?) ASAP.

A bonbon inspired cake? Sensational! I love Ferrero Rocher (the dark chocolate ones, of course!) and a cake mirrored after them must be divine. Loved the picture! I was a little off in my assessment, but you are cute as can be and I'm glad to know you enjoy a good chocolate fountain!

Beautiful image of YOU and the cake. When I found the reference to your age being 27 - I put together an image in my head - guess what I was pretty close - except you lost a few pounds!! I added 10-15 pounds to my image - guess I did not account for your wonderful self control.

Your posts are amazing. I am especially excited about this recipe. My daughter has to eat gluten free - so by starting with a gluten free cake, she can have a new, wonderful dessert, since the rest of the ingredients are safe for her.

I enjoy your blog posts. It is nice now to put a picture of you to your words.

It's so fun to finally see the face behind the blog! You are gorgeous! And as long as we're on the top of all things gorgeous, this cake.... oh this cake (or torte as the case may be). Slice me up an extra big slice, I'm all in!

Wow! This cake looks freaking fantastic and has all my favorite things. The ferrero rocher chocolates are some of my favorite indulgences. I'm really not into baking, but I may just HAVE to try this recipe.

Well, HELLO! you, not the torte, but I'll say hello to that too because it looks and sounds AMAZING. I love it when people show their faces -- sort of completes everything, yanno? I did think you'd be at least as old as my oldest son plus five years just for good measure. It seems nearly everyone in foodland is a twenty or thirty something, and sometimes I feel pretty out-numbered holding down the fifty something camp. Oh well. Here, let me pinch your cheek, you lovely lady!

I just made a cinnamon/hazelnut cake topped with crumbled ferrero rocher. I don't actually like those chocolates; I think that's because I'm not a fan of hazelnuts. That said, I think the people I made that cake for would much prefer this cake...it sounds great! And Your photos are great, you are so good at getting the macro images of a dessert.

Thanks for posting your photo. I pictured you about 20 years older! (this is a compliment - trust me - your ability with writing, baking, and photography had me believe you had years and years of experience...which maybe you do have, except you look so young!